Search Results - "Han, I.Y."

Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere by Keokamnerd, T, Acton, J.C, Han, I.Y, Dawson, P.L

“…Four commercial rosemary oleoresin preparations were added to ground chicken thigh meat at the recommended levels of the manufacturer then packaged in 80%…”
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Incorporation of food-grade antimicrobial compounds into biodegradable packaging films by Padgett, T, Han, I Y, Dawson, P L

“…Lysozyme and nisin are both antimicrobial proteins effective against gram-positive bacteria. The use of these antimicrobials in combination with chelating…”
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Antimicrobial gelatin films reduce Listeria monocytogenes on turkey bologna by Min, B.J, Han, I.Y, Dawson, P.L

“…Antimicrobial films and coatings may be useful to inhibit bacterial growth on ready-to-eat poultry meats. Nisaplin and Guardian CS1-50 were added at 6 and 5…”
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Growth Depth Effects of Bacteria in Ground Turkey Meat Patties Subjected to High Carbon Dioxide or High Oxygen Atmospheres by Dhananjayan, R, Han, I.Y, Acton, J.C, Dawson, P.L

“…Modified atmosphere packaging (MAP) is used to extend the shelf life of ground meats by altering the gas atmosphere surrounding the meat. This study evaluated…”
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Effect of Dry Honey on the Shelf Life of Packaged Turkey Slices by Antony, S, Rieck, J.R, Acton, J.C, Han, I.Y, Halpin, E.L, Dawson, P.L

“…The development of off-flavors from oxidation reactions in cooked turkey products is a common problem and results in a less desirable, rancid flavor. Various…”
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Effects of Antioxidants in Polyethylene Film on Fresh Beef Color by Moore, M.E, Han, I.Y, Acton, J.C, Ogale, A.A, Barmore, C.R, Dawson, P.L

“…BHA, BHT, rosemary extract, and α-tocopherol were incorporated into low-density polyethylene (LDPE) at the 0.1% level and thermoformed into 25-mm-dia,…”
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Antimicrobial activity of nisin-adsorbed silica and corn starch powders by Dawson, P.L., Harmon, L., Sotthibandhu, A., Han, I.Y.

“…The antimicrobial peptide nisin is an effective bacterial inhibitor and has been adsorbed onto various surfaces and added to packaging films. In the present…”
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Antioxidative Effect of Maillard Reaction Products Added to Turkey Meat During Heating by Addition of Honey by Antony, S.M, Han, I.Y, Rieck, J.R, Dawson, P.L

“…Antioxidative effect of honey-lysine Maillard reaction products (MRPs) was verified in a linoleic acid emulsion and a separate study was conducted comparing…”
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Film oxygen transmission rate effects on ground chicken meat quality by Dawson, P L, Han, I Y, Voller, L M, Clardy, C B, Martinez, R M, Acton, J C

“…Effects of the packaging film oxygen transmission rate (OTR) on the odor, color, aerobic plate count, and cooked volatile compounds in ground chicken leg meat…”
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Protein-to-film adhesion as examined by amino analysis of protein binding to three different packaging films by Clardy, C.B. (Clemson University, Clemson, SC.), Han, I.Y, Acton, J.C, Wardlaw, F.B, Bridges, W.B, Dawson, P.L

“…A weak protein solution extracted from chicken breast meat was exposed to three types of packaging materials. The crude myofibrillar protein solution (12.0 mg…”
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Processing temperature and moisture content effects on the texture and microscopic appearance of cooked fowl meat gels by Voller, L.M. (Clemson University, Clemson, SC.), Dawson, P.L, Han, I.Y

“…New aseptic processes are being used and refined to produce convenient, shelf stable liquid products containing meat particles. These processes utilize high…”
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Thermal characterization of thermally conductive underfill for a flip-chip package using novel temperature sensing technique by Lee, W.S., Han, I.Y., Yu, Jin, Kim, S.J., Byun, K.Y.

“…The thermal characteristics of thermally conductive underfill in flip-chip package was studied. To enhance the thermal conductivity of underfill, the epoxy was…”
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Antimicrobial effects of corn zein films impregnated with nisin, lauric acid, and EDTA by Hoffman, K L, Han, I Y, Dawson, P L

“…Bacterial growth during food transport and storage is a problem that may be addressed with packaging materials that release antimicrobials during food contact…”
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Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing by Chaves, B. D, Han, I. Y, Dawson, P. L, Northcutt, J. K

“…Escherichia coli and Salmonella spp. are ubiquitous in the poultry production environment, and hence, their transmission to poultry products is of concern…”
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Prefiltration using formed-in-place metallic membranes reduces microbial content of whey by Barefoot, S.F, Han, I.Y, Thomas, R.L, Cordle, C.T, Criswell, L.G

“…Membranes were challenged with whey containing Lactococcus lactis ssp. lactis. Logarithmic reduction values (LRV) of lactococci and rejection of immunoglobulin…”
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Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat quality by Keokamnerd, T, Acton, J C, Han, I Y, Dawson, P L

“…Ground chicken breast meat was prepared using combinations of the following treatments: ethanol rinse before grinding, inoculation with Lactobacillus fermentum…”
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Continuous room-temperature operation of optically pumped two-dimensional photonic crystal lasers at 1.6 μm by Hwang, J.K., Ryu, H.Y., Song, D.S., Han, I.Y., Park, H.K., Jang, D.H., Lee, Y.H.

“…In this letter continuous operation is realized from two-dimensional slab photonic crystal lasers at room temperature. The laser structure is prepared by wafer…”
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In-package pasteurization combined with biocide-impregnated films to inhibit Listeria monocytogenes and Salmonella typhimurium in turkey bologna by McCormick, K.E, Han, I.Y, Acton, J.C, Sheldon, B.W, Dawson, P.L

“…The inhibitory effects of in-package pasteurization (3-5D, decimal reduction times) combined with a nisin (7%, w/w) containing wheat gluten film were tested…”
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Cholesterol induces autophagic and apoptotic death in gastric carcinoma cells by LIM, SUNG-CHUL, PARAJULI, KESHAB RAJ, DUONG, HONG-QUAN, CHOI, JEONG EUN, HAN, SONG IY

“…Despite conflicting results, there is evidence to suggest an inverse link between total body cholesterol levels and the risk of certain malignancies. Based on…”
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Thickness and compositional effects on surface heating rate of bologna during in-package pasteurization by Mangalassary, S, Dawson, P L, Rieck, J, Han, I Y

“…The surface heating rate (gamma) and final surface temperature (alpha) during in-package pasteurization were determined for different thickness levels of 2…”
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